Everybody has seen the tongue map – that little diagram of the tongue with different sections neatly cordoned off for different taste receptors. Sweet in the front, salty and sour on the sides and bitter at the back. It’s possibly the most recognisable symbol in the study of taste, but it’s wrong.
Food Science and Technology Stuff
Food technology innovators worldwide are busy creating potential solutions to tomorrow’s food supply challenges. The FutureFood 2050 series, an initiative supported by the Institute of Food Technologists (IFT), takes a look at the work of Carole Tonello, an industrial researcher working on high pressure processing (HPP) advancements to boost the shelf life of food without chemical preservatives.
Several bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption and improve bread quality using ultrasound generated water droplets instead of steam.
Danish ingredients firm Chr Hansen reports it has devised technology to produce carmine through fermentation, meaning a cheaper, vegetarian, halaal and kosher version of the natural red colouring could be just a few years from commercial application.
Earlier this year, headlines around the world trumpeted an exciting bit of news that seemed too good to be true: "Eating chocolate ... can even help you LOSE weight!" as Britain's Daily Mail . From India to Australia and Texas to Germany, news organisations shared published in the International Archives of Medicine in late March. The problem? The study was real but based on pure junk science.
More Articles ...
- The curse of Frankenstein: how archetypal myths shape the way people think about science
- X-ray study may aid in making better chocolate
- The intriguing potential of myceliation
- New technology in the war on "smart dirt" or biofouling
- MIT sensor detects spoiled meat
- Harnessing the microbiology of fermented foods
- Dairy permeate takes off in global food and beverage industry
- Food safety audits: do we have the system backwards?